This is a great way to store plums for the winter.
Once cooked and bottles, they need to be stored in the dark so as not to lose their colour, but will then last a good 12 months.
They can be used by spooned over icecream and meringues, or added to a sponge pudding.
I am using a sweet red wine (which is also fantastic with sweet cheese such as cheese with apricots). Any sweet alcohol can be used such as white sweet wine like muscat, or any sweet liqueur that you like.
20 firm plums 400 ml alcohol 2 tbsp lemon juice 275g caster sugar 6 rosemary springs you also need sterilised airtight glass jars for storage
pour the alcohol, sugar and lemon juice into a pan and heat till the sugar dissolves simmer for 6/8 minutes add the plums and cook for 4 minutes lift out the plums and put into the sterilised jars tightly so there is a 1cm gap at the top bring the syrup back to boil and cook for a further 3 minutes or until it thickens pour into the jars over the plums so as to cover them tap the jars to get rid of any air pockets seal the jars. You can heat the jars in a water bath or oven to make sure the jars are completely sealed but generally I don't bother, things never last that long in my house, they will not be kept for more than 12 months, and will do well to get past Christmas.